Chili Con Queso Dip

Serve this with your favorite tortilla chip and frosty margaritas and/or Mexican beer to get your party going! From an August 1988 Bon Appetit from the Great Cook section featuring a menu for a Mexican Barbeque for Six.

• Ready In: 43 mins
• Yields: 4 cups

Ingredients

• 2  slices bacon, cut into strips
• 3  tablespoons  chopped green onions
• 1  large tomatoes, peeled and chopped
• 1⁄2 cup  canned diced green chilis
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano, crumbled
• 8  ounces sharp cheddar cheese, shredded (2 c.)
• 8  ounces American cheese, shredded (2 c.)
• 3  tablespoons tomato juice (optional)
•  minced fresh cilantro

Directions

1. Fry bacon in flameproof serving dish over medium heat until crisp.
2. Add onions and tomato and cook until onion softens, stirring occasionally, about 5 minutes.
3. Stir in next 4 ingredients; reduce heat to low.
4. Gradually add cheeses, stirring until melted and bubbling.
5. Thin with tomato juice if desired.
6. Garnish with cilantro and serve immediately.